Photograph of the healthy vegetable antipasti recipe
40mins

Vegetable antipasti

40 minutes
4 servings
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

Grilling gives Mediterranean vegetables such as eggplant, zucchini and bell peppers a sensational smokiness. This beautiful platter is a perfect appetizer to share on a hot summer's day and fantastic served hot or at room temperature.

  • Ingredients
  • Method

Ingredients

¼ cup plus 2 tbsp balsamic vinegar
3 garlic cloves, minced
2 tsp dried basil
2 tsp dried oregano
½ tsp crushed red pepper flakes
Salt and freshly ground black pepper
2 small eggplants, trimmed and sliced thinly lengthwise
8oz baby zucchini, trimmed and sliced thinly lengthwise
2 red bell peppers, halved, seeds removed and cut into thin strips
2 yellow bell peppers, halved, seeds removed and cut into thin strips
1 (6-8oz) bag baby arugula

Method

  1. Mix the balsamic vinegar, garlic, basil, oregano and crushed red pepper flakes in a large bowl, season with salt and pepper to taste. Add the eggplant, zucchini and bell peppers and toss to coat well.
  2. Heat a ridged grill pan or cast-iron skillet over medium-high heat, or heat a barbecue grill
  3. Remove the vegetables from the balsamic marinade (reserving the marinade) and grill, in batches, for 2–3 minutes on each side or until tender and nicely colored, removing cooked vegetables to a plate
  4. Arrange the arugula leaves on a large serving platter, top with the grilled vegetables and drizzle over the reserved marinade.

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